Completely Board Post #17: Pretzel Crusted Hemp Tofu Strips

Veg-am's Completely Board - Vegan Month of Food 2014

Back in the day when I wasn’t vegan or gluten free and didn’t go to bed at 9:30, I used to regularly go through the late night drive through at Wendy’s for chicken strips and mustard sauce.  I haven’t had anything even remotely close to that for over 7 years, so when I saw this pin for Pretzel Crusted Chicken Strips on Sally’s Baking Addiction (non-vegan post/site obviously), I wondered if I could pull of a good vegan, gluten-free version.

Yes, yes, I could.  And, I did.

Pretzel Crusted Hemp Tofu

It all started with one of my favorite finds of this past year – Living Harvest’s Tempt Hemp Tofu.  Because of my soy allergy, I haven’t had a soy tofu, so I can’t really compare, but what I’ve read around the web is that it’s really more of a cross between tofu and tempeh (without the fermented smell/taste of tempeh).  Whatever it is, I like it.  I’ve only pan-fried it up until now, and it seemed a little crumbly compared to what I would expect of soy tofu.  So, I was wondering if it could handle being marinated.  What better time to try than now?  I marinated it in a Not Chick’n cube in dissolved in 1/2 cup of water for 20 minutes.  The fact is, I think it actually helped the texture. And, boy, did it soak in the flavor!

I replaced the whole wheat flour and egg for breading with garbanzo bean flour (for that eggy flavor) and unsweetened original almond milk.  Then, I coated with crushed gluten free Ener-g pretzels.  The only thing I would do differently next time is to crush all the pretzels a little more finely.  As you can see, I used two different textures of pretzels above.  The two on the outside with the finer pretzels coated much more evenly.

They are juicy and just a bit chewy on the inside and crispy on the outside. Exactly the feel I was going for.

Combined with the tangy creamy dijon maple sauce, I seriously think I could eat these every day.

Pretzel Crusted Hemp Tofu Strips with Dijon Sauce
3 servings

  • 1 package Tempt Hemp Tofu
  • 1 Not Chick’n cube
  • 1/2 cup hot water
  • 3/8 cup garbanzo bean flour
  • 3/4 teaspoon salt
  • 3/8 teaspoon black pepper (or to taste)
  • 1/2 cup unsweetened almond milk
  • 90g (3 servings) Ener-g original (or Wylde) pretzels, crushed
  • Winona Olive Oil spray  (only one I can find that doesn’t contain soy – feel free to use your own oil mister or even brush on olive oil lightly)
  • 1 Tbsp Soy-Free Vegenaise
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Dijon Mustard

Preheat oven to 400F degrees. Line a large baking sheet with parchment paper.

Combine garbanzo flour, salt and pepper in a shallow bowl or plate. Put almond milk in a second shallow dish and pretzels in a third.  Coat each tofu strip in garbanzo flour mixture, shaking off any excess. Then, dip in almond milk. Then coat with pretzels.  Add more crushed pretzels to the dish if you are running low. Place tofu strips on the prepared baking sheet. Lightly spray each with olive oil spray to seal the breading and help with browning.

Bake for 10 minutes. Turn each piece over and continue baking until the outside is crisp and the centers are cooked through, about 6 minutes more. Baking times may vary, you just want them to be good and hot and the pretzels crispy but not burned.  They should last in the refrigerator about 2 days.  If you want to heat these up, they will crisp back up in the oven, but the microwave makes for a soft pretzel crust.  Not bad, but not as good as they are crispy.

While the strips are baking, mix the Vegenaise, Dijon Mustard and Maple Syrup with a fork in a small bowl.  You may want more sauce…just keep it at equal ratios of each ingredient.  (They’d be good with bbq sauce, Buffalo sauce, or sweet n sour sauce too I think.)

Try not to eat them all at once.  (This last bit of instruction is directed at me.)

I think they would also make good little appetizers (the way the original chicken recipe was written) if you cut them into short strips and put a toothpick through it.  Still keep the thickness of about 15 slices per block, but then cut them in 2-3 pieces.

  6 comments for “Completely Board Post #17: Pretzel Crusted Hemp Tofu Strips

  1. September 29, 2014 at 12:19 pm

    WOW! This looks awesome. Since I went veg so young, I never really had a lot of fats food items. Even when I wasn’t veg, my parents didn’t believe in fast food. However, I remembered always thinking those strips looked good. The hemp tofu is a bit more crumbly, but I think it is delicious! I’m glad this recipe turned out. I’d love to try this. I also like how hemp tofu has more protein in it as well. Mmm…

  2. September 29, 2014 at 7:34 pm

    Those look and sound so good. And I love your plate.

  3. September 29, 2014 at 11:25 pm

    Fellow GF/vegan (well, I am mostly) foodies unite! These look great! I have to admit, I was a huge fan of chicken nuggets before I stopped eating meat. I have also tried making tofu nuggets before, but they weren’t that great. I can’t wait to try this recipe!

    • drsimpson
      October 1, 2014 at 5:55 pm

      Let me know how it goes!

  4. September 30, 2014 at 5:49 pm

    Yum! This looks so delicious. I’d never considered pretzel crusted tofu but it sounds most excellent especially with that mustard dipping sauce.

    • drsimpson
      October 1, 2014 at 5:55 pm

      I’d never thought of it before either, but I’m glad I saw that pin :)

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